Absolutely easy. Absolutely yummy. Absolutely perfect for nearly Spring! This Easy Raw Vegan Carrot Cake Recipe is a brilliant dessert to bring along to any stable or horse show party you'll be attending as the outdoor season fires back up!

Cashew lemon frosting:
1 1/2 cups cashews
Juice from 1 lemon 
2 tablespoons coconut oil, liquid
2 tablespoons coconut nectar (or milk)
1 teaspoon vanilla powder
Water, as needed 

Carrot cake:
3 large carrots, peeled and chopped into small chunks 
1 1/2 cups oats 
2 cups pitted dates
1/2 cup dried coconut 
1 teaspoon cinnamon 
1/2 teaspoon nutmeg 

Frosting: Blend all ingredients in your high speed blender until smooth, adding water as needed. Give it a taste then put it in the fridge so you don't eat all of it right away! ;-)

Cake: Process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together. 

Assemble: Press half the cake mixture into a 4 inch (or there about) spring form pan to set the mold. Carefully remove it from the spring form, put on a plate, and put in the freezer until it's solid. Do the same to the remaining half of the cake mixture. Once the cakes are set in the freezer, spread about 1/3 of the frosting onto the top of one of the cake layers. Put it back in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the fridge overnight. Pull out about an hour before you want to enjoy! Easy peasey, tasty, and healthy carrot cake! Voilà!